NUTRITION

SERVINGS

INGREDIENTS

1.5 oz chickpea pasta

5 oz canned tuna in water

0.25 cup plain non-fat Greek yogurt

1 tsp extra virgin olive oil

2 cloves garlic

0.25 cup frozen peas

1 cup baby spinach

1 tbsp grated parmesan cheese

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.

• 2

  Bring a pot of salted water to a boil and cook the chickpea pasta for 2 minutes less than the package directions to ensure it remains firm.

• 3

  In a small skillet over medium heat, sauté the minced garlic in olive oil for 1 minute until fragrant.

• 4

  In a large mixing bowl, whisk together the Greek yogurt, lemon juice, sea salt, black pepper, and dried oregano until smooth.

• 5

  Gently fold the drained tuna, frozen peas, baby spinach, and the sautéed garlic into the yogurt mixture.

• 6

  Add the par-cooked pasta to the bowl and toss thoroughly until every noodle is evenly coated in the creamy sauce.

• 7

  Transfer the mixture to your prepared baking dish and sprinkle the grated parmesan cheese over the top.

• 8

  Bake for 15-18 minutes until the edges are bubbling and the cheese has formed a light, golden crust.